Fruitcake Cookies

Display units in Metric

Yields 5 dozen originally 5 dozen

¹⁄₂	cup	butter
1	cup	light brown sugar
1	teaspoon	salt
¹⁄₄	teaspoon	baking powder
2	large	eggs
¹⁄₂	cup	boiled cider
¹⁄₂	teaspoon	ground cinnamon
¹⁄₂	teaspoon	ground ginger
¹⁄₂	teaspoon	ground nutmeg
1	teaspoon	espresso powder
1 ³⁄₄	cups	King Arthur Unbleached All-Purpose Flour
4-¹⁄₂		to 5 cups chopped dried fruit

Preheat oven to 325 degrees F and prepare your cookie sheets or stones.

In a large bowl, beat butter, sugar, salt and baking powder until smooth. Add the eggs and continue beating until the mixture is nice and creamy.

Add boiled cider and mix well. (It's okay if your batter looks curdled at this point.)

Add the spices, espresso powder and flour and mix until smooth.

Finally, stir in the fruit.

Using a cookie scoop, scoop ping pong-size balls of dough onto your cookie sheet.

Bake for 20-22 minutes until the cookies are set (although they may still appear shiny) and the bottoms are light brown.

Let cool for 5 minutes before transferring to a cooling rack.

Preheat oven to 325 degrees F and prepare your cookie sheets or stones.
In a large bowl, beat butter, sugar, salt and baking powder until smooth. Add the eggs and continue beating until the mixture is nice and creamy.
Add boiled cider and mix well. (It's okay if your batter looks curdled at this point.)
Add the spices, espresso powder and flour and mix until smooth.
Finally, stir in the fruit.
Using a cookie scoop, scoop ping pong-size balls of dough onto your cookie sheet.
Bake for 20-22 minutes until the cookies are set (although they may still appear shiny) and the bottoms are light brown.
Let cool for 5 minutes before transferring to a cooling rack.

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